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Labor Day honors the contributions of workers to our economy and social fabric, that’s why we believe it should be stress-free for everyone. After all, you have earned Labor Day.

Whether you planning the last barbeque of the season or a simple meal for the family try these two simple recipes from Burpy to breeze through the long weekend :

Watermelon Feta Skewers

Ingredients:

About 40 (1-inch) pieces cubed watermelon

About 20 (1-inch) pieces cubed feta cheese

⅔ cup extra-virgin olive oil

4 cups arugula

3 tablespoons balsamic vinegar

Coarse sea salt and freshly ground black pepper

⅓ cup chopped fresh basil

Directions

Set your grill to high heat. Thread a piece of watermelon, a piece of feta and a second piece of watermelon onto a 6-inch skewer. Repeat with the remaining pieces of watermelon and feta.

Once the grill is hot, brush the skewers on all sides with 2 tablespoons of the olive oil. Grill until lightly charred on all sides, 1 to 2 minutes per side. Remove from the grill and cool slightly.

To serve, mound 1 cup arugula onto each plate and top with 5 skewers per plate. Drizzle each salad with 1 to 2 tablespoons olive oil and 2 teaspoons balsamic vinegar. Season with salt and pepper, and garnish with chopped basil. Serve immediately.

Grilled Salsa

Ingredients

2 mangoes, peeled and sliced

3 large tomatoes, sliced

1 red onion, sliced

1 jalapeño, halved and seeded

2 limes, halved

1 garlic clove, minced

1 cup roughly chopped cilantro

Pinch of cayenne pepper

Salt and freshly ground black pepper

Directions:

Set the grill to high heat (or heat a grill pan over high heat). Clean and lightly oil the grates.

Working in batches, cook the mangoes, tomatoes, red onion, jalapeños and limes on the grill until nicely charred, 3 to 4 minutes.

Remove the ingredients from the grill and let cool slightly. Dice the mangoes, tomatoes and red onion. Mince the jalapeño.

In a medium bowl, toss all the diced fruit and veggies together, then add the garlic and cilantro and toss well to combine. Squeeze the grilled limes over the mixture, and season with cayenne, salt and pepper. Give it a final toss, and serve.

Here is another delicious recipe courtesy of Real Simple. Blueberry tart is a great dessert in the summertime and will only take about 15 minutes of hands on time for you to cook!

Ingredients

Flour for the work surface

1 8-ounce sheet frozen puff pastry, thawed

1 large egg, beaten

1 tablespoon granulated sugar

4 ounces cream cheese, softened

¼ cup heavy cream

½ teaspoon grated lemon zest

3 tablespoons confectioners’ sugar

2 cups blueberries

Directions:

Heat oven to 375° F. On a lightly floured surface, unfold the sheet of pastry and roll it into a 10-by-12-inch rectangle. Transfer to a parchment-lined baking sheet.

Using the tip of a knife, score a 1-inch border around the pastry without cutting all the way through. Brush the border with the egg and sprinkle with the granulated sugar. Bake until golden and puffed, 18 to 22 minutes.

Using the tip of a knife, rescore the border of the cooked pastry without cutting all the way through. Gently press down on the center of the pastry sheet to flatten it. Let cool to room temperature, 15 to 20 minutes.

Meanwhile, with an electric mixer, beat the cream cheese until smooth. Add the cream, lemon zest, and 2 tablespoons of the confectioners’ sugar and beat until smooth. Spread the cream cheese mixture evenly within the borders of the pastry.

Arrange the blueberries in a single layer over the filling and sprinkle with the remaining tablespoon of confectioners’ sugar.